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Mix the cabbages, carrots, apples, chilli and cayenne pepper together in a bowl. Add the mayo, sea salt, black pepper and lemon juice, and toss together to coat the vegetables and apples evenly in the dressing and seasoning.
Photo: Nassima Rothacker
Scotch Bonnet Coleslaw by Zoe Adjonyoh
London chef Zoe Adjonyoh shares her step-by-step recipe for a crunchy and fiery coleslaw from her debut cookbook, Zoe's Ghana Kitchen.
Book Credit: Zoe's Ghana Kitchen by Zoe Adjonyoh is published by Mitchell Beazley, £20.00, www.octopusbooks.co.uk
25 May, 2021
Dietary Consideration
serves for
10
ingredients
White cabbage
¼ white cabbage, sliced
Red cabbage
¼ small red cabbage, sliced
Carrots
2–3 carrots, peeled (if not organic) and grated
Apples
2 red apples, cored and finely sliced
Scotch bonnet chilli
1 large red Scotch Bonnet, deseeded and diced
Cayenne pepper
1 teaspoon
Mayonnaise
75g or 3 tablespoons
Salt
I teaspoon sea salt
Black pepper
1 teaspoon freshly ground black pepper
Lemons
Juice of 2 lemons
For the mayonnaise
Egg yolks
2
Apple cider vinegar
2 teaspoons cider vinegar
Cayenne pepper
1 heaped teaspoon cayenne pepper
Rapeseed oil
300ml (10fl oz) rapeseed oil
Salt
to taste
Black pepper
to taste
Step 01
Step 02
To make the mayonnaise:
Place the egg yolks in a bowl. Add the vinegar, shito and cayenne pepper. Use a balloon whisk to whisk until blended. Add a very small amount of oil and whisk until blended. Continue adding and whisking in the oil gradually until the mixture emulsifies and thickens. Alternatively, put the egg yolks, vinegar, shito and cayenne pepper in a blender or food processor and blend to combine. Then, with the machine running, add the oil in a very slow, thin, steady stream. Season with the sea salt and freshly ground black pepper. Keep in an airtight container in the fridge for up to 3 days.
